Of the many warnings of dangerous food given by the Governmentbetween 1988 and 1992, it is only with listeriosis that there is anyevidence of improvement. The whole basis of…
Abstract
Of the many warnings of dangerous food given by the Government between 1988 and 1992, it is only with listeriosis that there is any evidence of improvement. The whole basis of Government action on BSE has now been shown to be flawed in that the extraordinarily optimistic hope that cattle would prove to be a dead‐end for the infection has been discredited. The chance of a large number of people succumbing from a BSE‐like illness next century is about 70 per cent. The salmonella in eggs problem is not solved because contaminated infected laying flocks have been replaced by further infected flocks. Intensive farming is beset by problems additional to that of microbial safety. These include evidence of reduced nutritional quality of the food, particularly of polyunsaturated fatty acids. Moist food processing and retailing still provide major risks to consumers because new legislation is too lax. Thus most cooked food can be kept indefinitely at temperatures of 50°C or 8°C. One bacterium which can grow at low temperatures is E. coli 0157, the incidence of which has increased during the last few years. This is transferred through food from cattle and causes acute gastro‐enteritis, followed by kidney failure, particularly in children.
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Stephen Dealler, Nathaniel Rotowa and Richard Lacey
Three new microwave ovens that had been “approved” bythe Ministry of Agriculture, Fisheries and Food (MAFF) were each used toheat ten convenience meals. These meals were designed…
Abstract
Three new microwave ovens that had been “approved” by the Ministry of Agriculture, Fisheries and Food (MAFF) were each used to heat ten convenience meals. These meals were designed for microwave reheating and packet instructions were followed exactly. The foods were inoculated with 10⊃5−10⊃6/g of both S. typhimurium and L. monocytogenes, and core temperatures and bacterial numbers were measured before and after heating. Some viable listeria were still present in 97 per cent of the meals and viable salmonella in 80 per cent after heating. End core temperatures were much lower than expected with one food only reaching 43°C. The three types of microwave gave similar results. The reasons for these findings and their implications are discussed.
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Food has only recently been implicated as the major culprit inhuman acquisition of listeriosis. Procedures need to be developed forits control, notably cleanliness, and the…
Abstract
Food has only recently been implicated as the major culprit in human acquisition of listeriosis. Procedures need to be developed for its control, notably cleanliness, and the specific problems associated with this bacterium – for instance the incubation period of between five days and six weeks – are discussed.
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Richard W. Lacey and S.F. Dealler
Food irradiation, typified by gamma rays from a cobalt 60 source,results in discontinuous or focal chemical damage to food components andmicro‐organisms. A host of variables make…
Abstract
Food irradiation, typified by gamma rays from a cobalt 60 source, results in discontinuous or focal chemical damage to food components and micro‐organisms. A host of variables make the identification of a suitable dose for any food item difficult. There are so few products suitable for this treatment that it will do little to reduce the incidence of food poisoning. Before irradiation is used, the particular product should be adequately researched under operational conditions.
Evidence for the spread of the agent responsible for BovineSpongiform Encephalopathy (BSE) continues to accrue. Hopes that the banon feeding concentrates to cattle in July 1988…
Abstract
Evidence for the spread of the agent responsible for Bovine Spongiform Encephalopathy (BSE) continues to accrue. Hopes that the ban on feeding concentrates to cattle in July 1988 would result in the resolution of the epidemic have not been fulfilled, since the number of BSE cases continues to rise. It is proposed that the infective agent of BSE is primarily a cattle pathogen, perhaps initially spread by contaminated feed, but in recent years propagated chiefly by maternal (vertical) transmission with variable manifestation of the clinical disease. If this is correct, the implications for farming, and possibly also for human health, are grave.
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Intensive methods of farming and food processing are particularlylikely to result in food inadequate in n‐3 polyunsaturated fatty acids,and also in folic acid. These fatty acids…
Abstract
Intensive methods of farming and food processing are particularly likely to result in food inadequate in n‐3 polyunsaturated fatty acids, and also in folic acid. These fatty acids are required for numerous metabolic functions including protection against heart attacks. Folic acid is essential for a baby′s developing nervous system.
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Richard A.E. North, Jim P. Duguid and Michael A. Sheard
Describes a study to measure the quality of service provided by food‐poisoning surveillance agencies in England and Wales in terms of the requirements of a representative consumer…
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Describes a study to measure the quality of service provided by food‐poisoning surveillance agencies in England and Wales in terms of the requirements of a representative consumer ‐ the egg producing industry ‐ adopting “egg associated” outbreak investigation reports as the reference output. Defines and makes use of four primary performance indicators: accessibility of information; completeness of evidence supplied in food‐poisoning outbreak investigation reports as to the sources of infection in “egg‐associated” outbreaks; timeliness of information published; and utility of information and advice aimed at preventing or controlling food poisoning. Finds that quality expectations in each parameter measured are not met. Examines reasons why surveillance agencies have not delivered the quality demanded. Makes use of detailed case studies to illustrate inadequacies of current practice. Attributes failure to deliver “accessibility” to a lack of recognition on the status or nature of “consumers”, combined with a self‐maintenance motivation of the part of the surveillance agencies. Finds that failures to deliver “completeness” and “utility” may result from the same defects which give rise to the lack of “accessibility” in that, failing to recognize the consumers of a public service for what they are, the agencies feel no need to provide them with the data they require. The research indicates that self‐maintenance by scientific epidemiologists may introduce biases which when combined with a politically inspired need to transfer responsibility for food‐poisoning outbreaks, skew the conduct of investigations and their conclusions. Contends that this is compounded by serious and multiple inadequacies in the conduct of investigations, arising at least in part from the lack of training and relative inexperience of investigators, the whole conditioned by interdisciplinary rivalry between the professional groups staffing the different agencies. Finds that in addition failures to exploit or develop epidemiological technologies has affected the ability of investigators to resolve the uncertainties identified. Makes recommendations directed at improving the performance of the surveillance agencies which, if adopted will substantially enhance food poisoning control efforts.
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It is argued that food poisoning from salmonella‐infected food isserious and that there has been a dramatic and recent rise in theincidence of such poisoning which is accounted…
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It is argued that food poisoning from salmonella‐infected food is serious and that there has been a dramatic and recent rise in the incidence of such poisoning which is accounted for by Salmonella enteritidis type 4, the source of which is eggs. The evidence for these claims is presented, the scale of the problem defined, and advice to the public given. Proposals for future controls in laying hens are suggested.
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Recent interest in food production systems which provide dishes forconsumption at a later time, coupled with the heightened concern overfood safety, have led many institutions to…
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Recent interest in food production systems which provide dishes for consumption at a later time, coupled with the heightened concern over food safety, have led many institutions to become involved in the study of the sous‐vide cooking method. Research studies on the sous‐vide system over the last five years, together with the experience of commercial catering establishments using the system are reported. The constraints and implications of producing food dishes by this method are highlighted drawing attention not only to the positive attributes, but also to the limitations of the system if it is wrongly understood or misused.
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Three events of significance to this country took place in 1899 – the British Food Journal was launched, Australia retained the Ashes, and the Boer War hostilities commenced. If…
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Three events of significance to this country took place in 1899 – the British Food Journal was launched, Australia retained the Ashes, and the Boer War hostilities commenced. If challenged on the order of their importance, cricketers and Empire‐builders may be excused their preference. However, looking at it purely from the standpoint of pro bono publico, the dispassionate observer must surely opt for the birth of a certain publication as being ultimately the most beneficial of the three.